I’m actually not a tea drinker so I’m really not sure. I’m thinking it would turn out pretty sweet with tea since the bitterness of the coffee probably dilutes some of the sweetness. If you try it out, let us know how it is!

I made this today, and of course, it is amazing! Definitely an equal to the Starbucks version. I used Hazelnut flavored coffee and I thought it was wonderful; also added some whipped topping and cinnamon on top for added effect 🙂

I don’t recommend letting it get cold though, for whatever reason the pumpkin pie filling started to re-solidify in mine when it did. That was an interesting mouthful… haha.
I wrote a post about this recipe as well, to share with my friends!

This looks fabulous! Can’t wait to make it for our cold night out Trick ‘r Treating 🙂 Can you tell me how many servings you think this recipe yields? I ask because I will enter it in Sparkpeople recipe builder to get the nutritional value. I have to watch my diet very closely. I can have pretty much anything I want. I just have to adjust for guilty pleasures such as this 🙂

Hiya! Love the recipe. I have a question though… the recipe calls for 2 teaspoons of cinnamon AND 3 cinnamon sticks??? If that’s not an error, do you think replacing the 2 teaspoons of cinnamon for 2 teaspoons of homemade pumpkin spice would work out??? Thanks bunches.

I made this today, I used pumpkin pie spice instead for added spiciness. I paired it with pumpkin muffins and it was awesome!! I also went onto sparkrecipes and tallied the points for the drink. It is 3 points per cup for 12 cups. Just thought I’d add that just in case there are some Weight Watchers out there! 🙂 Great recipe! TFS!

Any ideas about transporting this? I’d like to take it to a small group but my crockpot’s lid isn’t a tight fit. I’ve been reading the comments about it cooling. I’m thinking if I put it in another container would it stay hot enough to not solidify?

I had to transport too, I ended up using two 1/2 gallon mason jars. It nearly filled them both. If you don’t have those, you can just use 4 quart jars (tighten the lids well!). Beware of pickle/non canning jars, as the hot liquid may cause them to crack when you pour in the liquid (maybe preheat the jars in hot water?). Good luck!

Any ideas about transporting this? I’d like to take it to a small group but my crockpot’s lid isn’t a tight fit. I’ve been reading the comments about it cooling. I’m thinking if I put it in another container would it stay hot enough to not solidify?

I just saw Rachael Ray discussing transporting chili to a tailgate. Maybe you could do what she suggests. She said put it in a big pot. Wrap in foil. Put in a big cooler and surround with towels to create a thermos. In your case, could you just put your crock in a cooler and surround with towels to keep it from moving? Not sure how to secure the lid tightly, though.

I made this recipe today and was very disappointed.. the portions did not blend well together and I had to change the amounts of ingredients and it still does not taste very well. Sorry but I will not be making this again..

Just found this recipe! I made it for a pumpkin-themed pot luck at my work and it was a big hit! I made a few alterations which I would recommend –
I used vanilla coconut milk instead of regular milk.
And I used only about 6 teaspoons of vanilla since the coconut milk was vanilla flavored.
And hazelnut coffee gives it another flavor dimension.
Hope this helps for future recipe makers!

I made this for a ladies fellowship. I was so excited to drink my first pumpkin spice latté of the season. I added some all spice to give it a little more spice. And added a little more coffee cause i thought it was a little weak. After trying my first sip I would have to say this is more of a creamer than an actual latté. Maybe add expresso instead of strong coffee and waaaaay less milk. I was thoroughly disappointed with it and so was everyone else I ended throwing away almost the whole crockpot of it.

I am glad I am not the only one that this recipe didn’t work for. I follow the recipe, and it was still bland. It did not taste like pumpkin latte at all. I am not giving up though, the reviews are wonderful, I will give it another try.

I was excited to try this out on our first really chilly morning. I had dinner in the crock pot but thought it would work the same if I simmered it on the stove until hot. It smelled delicious, but ended up with the consistency of apple sauce. I had to pitch the whole pot.

I made this a few times last year and tried to change up the recipe a few times and it was really good. Then I copied this recipe exactly, and it was AMAZING! I was excited to find this recipe again and am making it in the morning for a coffee play date. Yum!

My question. I have all the ingredients expect pure vanilla extract, I only have imitation vanilla. I’m guessing it’s worth a run to the store to get the real stuff, but I was just curious if you’ve heard of imitation vanilla working. 🙂

When I say “strongly brewed” I mean using more coffee grounds than I typically would than when drinking a typical cup. Whatever it takes to give it a strong coffee flavor. The amount will depend on the brand you use. If it’s a cheap brand, it will likely take more scoops than a quality brand. Hope that helps.

I made this with light vanilla almond milk and it turned out delicious. I also put the leftovers into jars in the fridge. Just a quick shake to blend it all added a bit of cream and poured over ice and it was fantastic.

Hi! I was really excited to do this recipe, so I halved it and used skim milk instead but it turned out terrible, there’s a lot of chunked stuff and n it, what did I do wrong? Do you have any suggestions. (Also I did not have 1/4 cup of vanilla, I could only fill it half way)

Hi, I’m a student that writes for a school magazine. I’m doing a page on fall recipes, I wondering if I would be able to use the picture you provide as well as the recipe, while still giving you recognition.
Thank you,
Morgan

Made this today with lactose free 2% milk. It tasted great. I also had coconut milk or almond milk in mind but decided staying as close to the original recipe would be best. I’m lactose intolerant and will make this again with lactose free whole mik. Yum!

Hello!! I know you wrote this post many years ago but I just wanted to tell you this was amazing!!! I made this for a bunch of kids for after homecoming and it was a hit!! I was worried about the sweetness so I bought whipped cream for the top but the kids drank it up so fast I forgot the whipped cream!! Thanks again!!

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